What is HACCP in Food Industry and Where Can You Get HACCP Training

Hazard Analysis and Critical Control Point or HACCP is a system that is internationally recognised. It works by minimising the risks associated with food safety hazards. The system stipulates that any potential hazards be identified and controlled in specific processing points. These include physical, chemical or biological. Any organisation that deals with manufacturing, handling or processing food products is supposed to lower or eliminate all safety hazards in its products.

How to Get HACCP Certification

The certification training is set to help people understand the seven principles of HACCP. They include:

Hazard Analysis

This step involves evaluating all processes and identifying where the hazards can be introduced. You should have the expertise to do a thorough evaluation of the hazards even if it means sourcing help from outside professionals. Also, you can get external resources to help you with the process. The analysis is normally done in two steps. Firstly, you have to identify the hazards and then evaluate them. Evaluation is determining the degree of risk that the user is exposed to.

Identifying Critical Control Points

This is the next step after the identification of the hazards. You have to determine the steps in your process where you can apply controls to mitigate or eliminate the hazards. These are referred to as the critical control points. For each point, you have to determine a preventative measure to counter it. You should come up with a minimum or maximum temperature, pH, time, chlorine, salt levels or any other characteristic limits that will help control the hazard. This is the CCP’s critical limit, and if it is exceeded, corrective action needs to be taken.

Establishing Critical Limits

The next step involves establishing criteria for every critical control point. Determine the criteria that need to be met to control the hazard at the specific point.

Establishing Monitoring Procedures

You should monitor the critical control point, keeping records that show the limits have already been met. Also, you need to determine whether you can carry out continuous monitoring of the control point. All the monitoring that you do at the critical control points is important to the HACCP’s program effectiveness. The monitoring program will include observation or physical measurement that you can carry out in a timely manner. That way, you will be able to give information in a time frame that is suitable to take action if any out of control situation emerges.

Establish Corrective Actions

You should then come up with actions that need to be taken in case a critical limit has not been met. Identify this beforehand for each CCP. The action needs to ensure that there is no unsafe product that gets released. This action should also prevent any reoccurrence in the future. If you identify the corrective action before your process suffers an out of control situation, you will be in a position to take a swift action.

Establish Record Keeping Procedures

You need records that show the critical limits have already been met and that your system is in control. Pay attention to regulatory requirements and have records from the system development and its operation.

Establish Verification Procedures

You need to validate the HACCP plan and once it is in place, ensure that it effectively prevents the identified hazards. Test your end product to verify that the controls work as planned. Continue performing ongoing system verification.

We provide an online course on HACCP to help you understand all the above principles and everything it is about.

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